The Parotta Production Line is a specialized solution designed to automate the production of parotta, a layered, flaky flatbread popular in South India and Sri Lanka. Known for its unique texture requiring precise dough laminating and folding, parotta production traditionally relies on skilled labor. This line bridges tradition and technology, delivering consistent, high-quality parottas with minimal manual effort.
The system features a patented laminating mechanism that replicates the hand-stretching and folding process, creating the characteristic layers while ensuring uniform thickness and cooking. From dough preparation to final frying, each stage is optimized for parotta-specific requirements, including oil distribution, folding precision, and cooking temperature control. This results in parottas with perfect flakiness, softness, and layered texture, ready for immediate consumption or frozen storage.
Patented Laminating & Folding System:
Multi-stage roller lamination with adjustable pressure (2–10 bar) creates 8–12 uniform layers, mimicking traditional handcrafted techniques.
Automatic oil sprayer applies precise oil amounts between layers, ensuring flakiness without excess greasiness.
Precision Dough Handling:
Dough sheeter with variable speed control (5–15 m/min) produces thin, elastic sheets (0.2mm–0.5mm thick) suitable for parotta’s delicate layering.
Edge trimmer and dough recycler reduce waste, reusing excess dough for the next batch.
Intelligent Frying Module:
Deep-fry or shallow-fry options with temperature control (160°C–190°C) and automatic oil circulation, ensuring even browning and crispy layers.
Floating conveyor system prevents parotta from sinking, maintaining shape and texture during frying.
Customizable Layer Thickness:
Control panel allows adjusting the number of layers and folding frequency, enabling production of both thin, crispy parottas and thick, fluffy variants.
Memory function stores up to 20 parotta recipes, recalling settings for dough thickness, oil quantity, and frying time.
Hygienic & Easy Maintenance:
All contact surfaces coated with non-stick Teflon for easy cleaning and oil residue removal.
Modular design allows quick access to laminating rollers and frying components, reducing downtime for sanitation.
South Indian Restaurants & Catering: Ideal for high-volume parotta production in restaurants, where consistent quality and quick service are essential during peak hours.
Frozen Food Exporters: Ensures uniform freezing quality by controlling moisture content and layer integrity, meeting international standards for frozen parotta distribution.
Street Food & QSR Chains: Portable compact models (optional) enable on-site parotta making at food trucks or kiosks, delivering fresh, hot parottas to customers.
Central Kitchens: Integrates with meal kit services, producing pre-cooked parottas for easy reheating, maintaining texture and flavor after freezing.
Q: How does the laminating system replicate hand-stretched layers?
A: The system uses gradual roller compression and folding arms to stretch dough into thin sheets, applying oil between layers to create separation during cooking.
Q: What is the production capacity per hour?
A: Standard lines produce 500–800 parottas per hour, with high-capacity models reaching 1,500 parottas/hour, depending on layer thickness and frying method.
Q: Is pre-cut dough required, or can the line handle bulk dough?
A: The line includes a dough dividing system that portions bulk dough into uniform balls, eliminating the need for pre-cut dough and ensuring consistent sizing.
The Parotta Production Line is a specialized solution designed to automate the production of parotta, a layered, flaky flatbread popular in South India and Sri Lanka. Known for its unique texture requiring precise dough laminating and folding, parotta production traditionally relies on skilled labor. This line bridges tradition and technology, delivering consistent, high-quality parottas with minimal manual effort.
The system features a patented laminating mechanism that replicates the hand-stretching and folding process, creating the characteristic layers while ensuring uniform thickness and cooking. From dough preparation to final frying, each stage is optimized for parotta-specific requirements, including oil distribution, folding precision, and cooking temperature control. This results in parottas with perfect flakiness, softness, and layered texture, ready for immediate consumption or frozen storage.
Patented Laminating & Folding System:
Multi-stage roller lamination with adjustable pressure (2–10 bar) creates 8–12 uniform layers, mimicking traditional handcrafted techniques.
Automatic oil sprayer applies precise oil amounts between layers, ensuring flakiness without excess greasiness.
Precision Dough Handling:
Dough sheeter with variable speed control (5–15 m/min) produces thin, elastic sheets (0.2mm–0.5mm thick) suitable for parotta’s delicate layering.
Edge trimmer and dough recycler reduce waste, reusing excess dough for the next batch.
Intelligent Frying Module:
Deep-fry or shallow-fry options with temperature control (160°C–190°C) and automatic oil circulation, ensuring even browning and crispy layers.
Floating conveyor system prevents parotta from sinking, maintaining shape and texture during frying.
Customizable Layer Thickness:
Control panel allows adjusting the number of layers and folding frequency, enabling production of both thin, crispy parottas and thick, fluffy variants.
Memory function stores up to 20 parotta recipes, recalling settings for dough thickness, oil quantity, and frying time.
Hygienic & Easy Maintenance:
All contact surfaces coated with non-stick Teflon for easy cleaning and oil residue removal.
Modular design allows quick access to laminating rollers and frying components, reducing downtime for sanitation.
South Indian Restaurants & Catering: Ideal for high-volume parotta production in restaurants, where consistent quality and quick service are essential during peak hours.
Frozen Food Exporters: Ensures uniform freezing quality by controlling moisture content and layer integrity, meeting international standards for frozen parotta distribution.
Street Food & QSR Chains: Portable compact models (optional) enable on-site parotta making at food trucks or kiosks, delivering fresh, hot parottas to customers.
Central Kitchens: Integrates with meal kit services, producing pre-cooked parottas for easy reheating, maintaining texture and flavor after freezing.
Q: How does the laminating system replicate hand-stretched layers?
A: The system uses gradual roller compression and folding arms to stretch dough into thin sheets, applying oil between layers to create separation during cooking.
Q: What is the production capacity per hour?
A: Standard lines produce 500–800 parottas per hour, with high-capacity models reaching 1,500 parottas/hour, depending on layer thickness and frying method.
Q: Is pre-cut dough required, or can the line handle bulk dough?
A: The line includes a dough dividing system that portions bulk dough into uniform balls, eliminating the need for pre-cut dough and ensuring consistent sizing.
